Burek me Djathë (Kosovar Cheese Burek)
Local name: Burek me djathë
In short: A coiled pie of crisp filo wrapped around a salty cheese filling, baked golden and served warm in wedges with cold yogurt. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 600 kcal
Burek is the everyday pastry of Kosovo: thin filo wrapped around a savory filling, coiled in a round pan and baked until the layers shatter. Bakeries sell it by the wedge, and it is eaten for breakfast, lunch or a snack, often with a glass of cold yogurt. This cheese version, made with feta and cottage cheese, is simple to make at home with store-bought filo.
Instructions
- Heat the oven to 200°C (400°F). Brush a 28 cm (11 in) round baking pan generously with oil. Mix the feta, cottage cheese, eggs, parsley and pepper in a bowl. Taste, and add salt only if the cheese is mild.
- Keep the filo covered with a damp towel while you work. Lay 3 sheets on the counter, one on top of the other, brushing each lightly with oil.
- Spoon a quarter of the filling in a line along one long edge, 3 cm (1 in) in from the edge. Roll the filo up tightly into a rope, then coil it loosely into the center of the pan.
- Repeat with the remaining filo and filling to make 4 ropes. Join each new rope to the end of the previous one, so the coil keeps spiraling outward until it fills the pan.
- Whisk the yogurt, egg and 3 tbsp oil together and pour it slowly over the top, letting it seep between the coils.
- Bake for 40 to 45 minutes, until deep golden and crisp. For a softer crust, sprinkle with 2 tbsp water, cover loosely with a towel and rest for 10 minutes.
- Cut into wedges and serve warm, with cold plain yogurt on the side.
Tips
- Keep unused filo under a damp towel at all times, since it dries and cracks within minutes. If a sheet tears, patch it with another and keep rolling.
- Burek is best on the day it is baked. Reheat leftover wedges in a 180°C (350°F) oven for 10 minutes to crisp them again.
Questions and answers
Can I make a spinach version?
Yes. Wilt 300 g (10 oz) of spinach, squeeze it very dry, chop it and stir it into the cheese filling. Roll and bake exactly as for the cheese version.
Can I freeze burek?
Yes. Freeze it baked and cut into wedges for up to 2 months. Reheat from frozen at 180°C (350°F) for 20 minutes, until hot and crisp.
What do you serve with burek in Kosovo?
Cold plain yogurt is the usual partner, often drunk from a glass. It also goes well with a tomato and cucumber salad or pickled peppers.
How long does it take to make Burek me Djathë (Kosovar Cheese Burek)?
About 1 h 20 min in total: 35 min of preparation and 45 min of cooking.
How many calories are in Burek me Djathë (Kosovar Cheese Burek)?
About 600 kcal per serving, with 23 g of protein, 52 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 52 g |
| Fat | 33 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
